Happy almost Labor Day! I thought about saving this post for actual Labor Day, but then you wouldn't get a chance to make this recipe for your Labor Day party and that would be a travesty! I had a variation of this sandwich a few years ago at my then-manager's apartment, and I've dreamed of it ever since. I've simplified it and made it smaller (who doesn't love a slider?), but it still has all the same delicious flavors to liven up what could be a super boring chicken sandwich. Since they're small sliders, you could either serve these as appetizers or as part of the main course. I made everything in the oven, but if you have a grill, this would be a great thing to throw on the grill! You can use any sort of roll for this, but I could eat a whole thing of King's Hawaiian Rolls on their own, so I used this recipe as an excuse to buy some. Easy, delicious, and fancy enough for company, you're kind of crazy if you don't make this to celebrate the end of the summer :)
Chipotle Chicken Sliders
Serves 4 (2 sliders per person)
Adapted from Host the Toast
- 4 chicken breasts, halved widthwise
- 2 limes, juiced
- 2 oranges, juiced
- 4 slices Colby Jack cheese
- 8 slices cooked bacon (use my oven bacon recipe to make it easy!)
- 8 small rolls
- 1/2 cup chipotle mayo (store bought or homemade - I used Boar's Head)
- 1 avocado, sliced
- salt and pepper to taste
Add the orange and lime juice and chicken to a large bowl - cover and let marinate in fridge for at least an hour.
Preheat oven to 450. Add chicken to greased pan and sprinkle with salt and pepper to taste. Roast chicken breasts for 15 minutes until cooked through. Remove chicken from oven and add half a slice of cheese to each piece. Switch oven to broil and broil until cheese is melted.
Split each roll and add chipotle mayo, a slice or two of avocado, one piece of chicken, and a slice of bacon (chopped into quarters to make it fit). Serve and enjoy!